Healthy Light Vegetable Soup:

By Bailey1_

Ingredients

• 2 teaspoons canola oil
• 2 large cloves garlic, minced
• 1 cup chopped onion
• 1 cup sliced carrots
• 2 cups sliced celery
• 4 cups water
• 2 cups low sodium chicken broth or vegetable stock
• 1 cup frozen green beans
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 cups fresh spinach, chopped
• optional: 1 cup shelled edamame (soy beans), 1 cup cannelini beans, 1/2 cup fresh parsley, chopped, grated Parmesan cheese

Details

Servings 10
Adapted from sugarfreemom.com

Preparation

Step 1

Seen here with added edamame for some protein or add in some chicken if you like. With or without, you will find this better than any canned low calorie soup and of course way healthier!





In a Dutch oven heat oil over medium meat, add garlic and cook until fragrant. Add in carrots, celery and onion. Saute until vegetables are tender, about 10 minutes. Pour in water and broth. Bring to a boil. Once boiling add in green beans (soy beans if using) and seasonings. Cover, reduce heat to low and simmer for 30 minutes. Uncover, add in fresh spinach and parsley. Cook until spinach is wilted about 5 minutes. Makes 8 cups.